Spinach Salad with Warm Bacon Dressing

I was looking through my food pictures lovingly this morning remembering when I used to make meals like this.  Eating has been so completely uninspired and honestly, not the healthiest lately.  One of the hardest parts of moving cross-country is not moving any food.  So, we are eating up all the random bits from the pantry and freezer.  I cannot WAIT to get moved and fill my fridge and pantry with the good stuff again!
I made this salad a while back and it was AMAZING!  Like, forget the other things in the meal and just make-out with this salad...repeatably. 

Spinach Salad
Recipe Source:  Alton Brown, he is the bomb-diggity

• 8 ounces baby spinach
• 2 large hard boiled eggs
• 8 pieces thick-sliced bacon, chopped
• 3 TBSP red wine vinegar
• 1 tsp sugar (or your favorite sugar substitute)
• 1/2 tsp Dijon Mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Wash and dry (by spinning or patting) the spinach and place into a large mixing bowl.
Slice or chop the hard boiled eggs, set aside.
Fry the bacon and remove to a paper towel to drain, reserving 3 TBSP of the rendered fat.  Crumble bacon and set aside.
Transfer the bacon fat into a small saucepan set over low heat and whisk in the red wine vinegar, sugar, and Dijon Mustard.  Season with a small pinch of salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss.  Add the warm dressing and bacon and toss to combine.  Divide the spinach between 4 plates or bowls and evenly divide the egg among them.
Season with pepper, as desired.  Serve immediately.

Deconstructed Eggroll Stir-Fry

...or Poor Man's Stir-Fry...or Exploded Eggrolls....I couldn't make up my mind as to what to name this dish.  Whatever the name, it is DELICIOUS!  Not only is it delicious, it is super flexible.  Not only is it super flexible, it is pretty dang healthy.  That makes it a winner, winner, chicken, ...err I mean stir-fry(?) dinner in my book!

Poor Man's Stir Fry

Recipe Source:  Kitchen of Siggy Spice

• 1 pound of Ground Beef (you could also use Ground Turkey, Chicken, or Pork)
• Salt and Pepper to taste
• 4 TBSP Toasted Sesame Oil
• 4 Garlic Cloves, minced
• 5 Green Onions, white and green parts sliced
• 14 ounces Coleslaw Mix (or finely shredded cabbage)
• 4 TBSP Low Sodium Soy Sauce or Braggs Liquid Amino (more to taste)
• 1 tsp Sriracha Sauce (more to taste)
• 1 tsp Fresh Ginger, paste or grated.  (more to taste)
• 2 packets Truvia (or sweetener of your choice)
• 2 tsp White Vinegar
• 1 bag (14-16 ounces) Frozen Stir-Fry Veggies.  I use the Trader Joe's Hodgepodge Harvest, but feel free to use what you like
• 2 cups cooked Brown Rice.  Trader Joe's makes a handy dandy pre-cooked frozen brown rice that is wonderful here, you could also make cauliflower rice to go carb free.  

Brown Ground Beef with Salt and Pepper to taste.

Remove from pan and set aside.

Heat up Sesame Oil in pan and saute Garlic, Green Onions, Coleslaw, and Stir Fry Veggies until desired tenderness.

Stir in the Soy Sauce, Sriracha, Ginger, Truvia, and White Vinegar

Add the Ground Beef and Brown Rice into the veggies and mix well.  Taste it and make sure it is seasoned well for your tastes, adding more Soy Sauce, Sriracha, Ginger to taste.

Enjoy!



Japanese Steakhouse Chicken and Veggies with White Sauce

This is an A-MAZING recipe.  While it may seem like a simple stir-fry, this White Sauce is OUT OF THIS WORLD!  Now, this recipe will take a little advanced planning since you need to make the sauce the night before.  It isn't optional, it needs that long for the flavors to completely transform the taste of the sauce.  Just trust me on this.  You can use any veggies you would like in this dish.  I used a combo of mushrooms, zucchini, a few red pepper slivers,  broccoli, and cauliflower.  I seriously could not get enough dipping the chicken and veggies in the sauce.  I hope you all have had a great week and have a great weekend!

Japanese Steakhouse Chicken and Veggies with White Sauce
Recipe Source:   Recipe very slightly adapted from  This Mommy Cooks

• Chicken, cut into bite size pieces (or any meat you choose)
• Salt
• Lemon Pepper
• Choice of veggies, cut into bite sized pieces
• Soy Sauce (I used 1 TBSP total)
• Oil of choice

White Sauce

• 1-1/4 cup real mayonnaise  (Hellman's or Duke's) 
• 1/4 cup water
• 1 tsp tomato paste
• 1 TBSP melted butter
• 1/2 tsp garlic powder
• 1 tsp sugar  
• 1/4 tsp paprika
• dash of cayenne pepper

For the White Sauce:
The night before you want to serve this, make the White Sauce by using a fork or a whisk to combine all ingredients together until mixed and the sauce is smooth. Refrigerate overnight for the flavors to blend.
For the chicken and veggies:
In separate pans, heat a small amount of oil. Season chicken with salt and Lemon Pepper.
Cook chicken, careful not to over cook, add some real soy sauce to taste.  For the vegetables, you pretty much do the same thing. Slice up your chosen vegetables, and place in heated oil, season with a little Lemon Pepper and Soy Sauce.  Cook until still slightly crisp.
ENJOY!